Rosemary Herb Shortbread

These delicious little savory herb shortbreads are sure to be party pleaser as well as a special treat if just by yourself. These crackers like herb bites have endless concepts, but today we are sharing a rosemary recipe. Think of other ideas to use this recipe with like thyme or sage. My favorite way to enjoy these is with a glass of crisp white wine, but you choose your beverage of choice!

Tips for Recipe

  • Butter should be at room temperature. I typically will just pull the butter out in the morning if I plan to make them later that day or I’ll pull it out the night before.
  • Always use fresh ingredients, so for this recipe, your rosemary should be fresh. Dried won’t be nearly as fragrant or as tasty. Remove the leaves from the stems and give them a quick chop before putting into the food processor.
  • You should mix the dough in your food processor just until it comes together in a lump. This should happen in less than a minute. You may need to add a little tiny bit of water to your dough to bring it together. Start with a 1/4 tsp and go up from there as needed.
  • I believe these taste best in a shortbread cookie texture, but if you want yours crisper, just cut them thinner and bake them a little longer.

Ingredients

  •  1 stick unsalted butter at room temperature
  • 1 1/4 cup flour
  • 1 cup shredded Parmesan cheese
  • 2 Tbsp finely minced rosemary leaves, plus extra whole leaves for the tops of the crackers
  • 1/2 tsp salt
  • 1/4 tsp fresh cracked black pepper
  • extra whole leaf herbs for laminating onto the dough (if you would like to)

Instructions

Put the flour, cheese, rosemary, salt, and pepper into the bowl of the food processor. At the same time, add the chunks of butter and pulse about 30 times to combine into mixture until the processed dough comes together, this should take less than a minute, but you may need to add a little bit of water to it. If you add water, mix again for good measure.

Place the dough onto a piece of plastic wrap and roll out until the smooth flat top. The dough should be smooth and consistent, without floury or pockets of air. Wrap the flat disk and place in the fridge for an hour.

Pull the dough out and place on the counter on top of wax paper.

Preheat the oven to 350 degrees.

Roll out the dough to about 1/4 thickness. I recommend doing this between to sheets of wax paper and it keeps everything together. Best baking tip EVER! There should be no sticking if you do this. Use a 2-inch round cookie cutter to cut out your crackers. Remove the cut dough to a baking sheet. Smooth out your remaining dough and make additional crackers. Roll and repeat until completed.

Bake the shortbread beauties for 10-15 minutes just until they start turning a pale golden light brown around the edges. Cool these for a few minutes on the pan and then remove to the rack. The shortbreads will firm up as it cools and be delicious.

These are really great for gatherings and for parties. As we enter into the Fall arm yourself with this recipe as a great side with a warm bowl of soup.

 

 

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